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송인상,강통삼,김기성,서기봉,송계원 ( I . S . Song,T . S . Kang,K . S . Kim,K . B . Suh,K . W . Song ) 한국축산학회 1982 한국축산학회지 Vol.24 No.2
During the thermal processing of canned food, the rate of sensory quality`s change is much slower than that of the inactivation of bacterial spores. But the thermal processing time has to be minimized for keeping the sensory quality of the product, as long as the microbiological safety is secured. With the aid of the cooking value, the effects of thermal processing on the sensory quality changes were examined in order to obtain the data for optimal processing conditions of canned luncheon meat products. The results obtained are summarized as follows. 1. The sensory quality of the products, expressed as color, texture and flavor was reduced significantly as the thermal processing goes on and higher temperature were used even in the same C-value. Same tendency was shown in the puncture test by Instron and color data measured by Color Difference Meter. 2. The z-values of the cooking value for sensory quality changes of color, texture and flavor during thermal processing were calculated as 75℃, 64.2℃ and 25.3℃, respectively.
염지방법과 원료육의 부위 및 인산염의 첨가가 닭고기햄의 품질에 미치는 영향
유익종(I . J . Yoo),송인상(I . S . Song),송계원(K . W . Song) 한국축산학회 1988 한국축산학회지 Vol.30 No.3
The effects of curing method, phosphate and part of chicken on the quality of chicken hams were investigated. Tumbling and addition of phospate improved chicken ham yields compared to immersion curing and non-phosphate. The yields of breast hams were higher than those of thigh hams. The cooking losses of the hams were decreased by the addition of phosphate. Lipid content of the thigh hams were higher than those of the breast hams. The salt contents of the hams were increased by the addition of phosphate. The residual nitrite and pH of the hams were increased by the addition of phospate. Immersion curing developed redder and darker color of the hams. The thigh hams were redder and darker than the breast hams. `fumbling and addition of phosphate improved the bindability. Especially, the effects of tumbling and phosphate were higher in the breast hams. The breast hams showed higher bindability than the thigh hams. The thigh hams had higher sensory scores in the color, flavor, elasticity, bindability, juiciness, tenderness and overall acceptability while the addition of phosphate was also effective on the same sensory items. However, tumbling was only effective on the bindability among the sensory items.
김기성,송인상,강통삼,민병용,서기봉,송계원 ( K . S . Kim,I . S . Song,T . S . Kang,B . Y . Min,K . B . Suh,K . W . Song ) 한국축산학회 1982 한국축산학회지 Vol.24 No.6
This experiment was carried out to establish effective egg powder preparing method by studying the denaturation of egg protein and changes of functional properties of egg powder at different predrying pH levels. The results obtained were summarized as follow; 1. As the predrying pH rises, whipping quality, whipping stability and heat coagulation capacity of egg white powder were enhanced, so also were the emulsion capacity and emulsion stability of egg yolk powder. 2. On DEAE-Cellulose column chromatography, egg white protein was fractionated into five peaks. And on the acrylamide gel electrophoresis egg white protein was separated into eleven bands and globulin protein was sensitive to the low predrying pH.
유지의 종류가 사전유화물을 이용한 소시지의 가공적성에 미치는 영향
유익종(I . J . Yoo),송인상(I . S . Song) 한국축산학회 1988 한국축산학회지 Vol.30 No.4
Hot emulsion technique was applied to make possible use of the various lipid sources to sausage manufacture. Used lipid sources were corn oil, soy bean oil, palm oil, beef kidney fat and pork back fat. The physical and chemical characteristics of sausages with hot emulsion containing different lipid sources were examined. The sausage with pork back fat and corn oil showed higher water holding capacity and all of the sausages with hot emulsion showed higher water holding capacity than control, Emulsion stabilities of the sausages were high level (more than 99%) except the sausage with palm oil The sausage with corn oil and beef kidney fat showed higher yield (more than 98%). The sausage with beef kidney fat showed highest hardness and chewiness while the sausage with corn oil showed lowest chewiness. The sausage with corn oil was the lightest and the sausages with hot emulsion were lighter and less red than control. The sausages with palm oil, beef kidney fat and pork back fat hot emulsion had the higher sensory scores than others.
진공포장돈육에 있어서 진공정도에 따른 미생물 생태계의 변화
이신호,이무하,송인상 ( S . H . Lee,M . H . Lee,I . S . Song ) 한국축산학회 1986 한국축산학회지 Vol.28 No.1
Boneless pork chops were vacuum-packaged at the various degrees of vacuum to have 4 different levels (17.6%, 9.8%, 3.1% and 0.4%) of initial residual oxygen in the packages. During the storage period of 21 days at 4℃, changes of reisdual oxygen content, total bacteria count, psychrotrophs count, anaerobes count, lactic acid bacteria count and fluorescent pseudomonads count were investigated. At the end of storage period, all treatments showed no difference in both psychrotrophs and lactic acid bacteria count. However, control gave the highest numbers in total bacteria, anaerobes and fluorescent pseudamauads count. According to results obtained from this study, it appeared that high vacuum-packaging would be more practical method than the other three in terms of microbiological shelf-life.
진공정도가 진공포장 돈육의 이화학적 성질에 미치는 영향
이신호,이무하,송인상 ( S . H . Lee,M . H . Lee,I . S . Song ) 한국축산학회 1985 한국축산학회지 Vol.27 No.6
Changes of physico-chemical properties of pork vacuum-packaged at various degrees of vacuum were studied during 21 days storage at 4℃. During storage, pH of pork showed increasing tendancy regardless of degree of vacuum and the most rapid increase was observed with control. At the end of storage period, pH decreased irrespective of degree of vacuum. By studies on TBA and VBN value, rancidity and protein degradation appeared to be relatively low during 21 days of storage at 4℃. Color of fresh pork did not show differences among treatments at early and late stage of storage while increased rapidly in control and low vacuum treatment at 15 days of storage. From results obtained from high vacuum treatment is better in maintaining pork quality during cold storage than other treatments.
송계원 ( K W Song ),송인상 ( I S Song ),이종명 ( C M Lee ) 한국축산학회 1973 한국축산학회지 Vol.15 No.1
The emulsifying capacity of salt-soluble protein and water-soluble protein of pre- and post-rigor rabbit muscle were evaluated. Microscopic and electrophoretic patterns were also examined. And the effect of pH and salt-preblending on emulsifying capacity and emulsion stability of pre- and post-rigor rabbit muscle were investigated. The results obtained are summarized as follows. 1. The emulsifying capacity of salt-soluble protein were significantly greater than that of water-soluble protein in pre- and post-rigor conditions (P$lt;.01). Soluble proteins which extracted pre-rigor conditions emulsified more oil than that of post-rigor conditions (P$lt;.01). Emulsifying capacity seemed to depend on the concentration of extracted protein, but the reverse relation seemed to exist between concentrations and emulsifying efficiency. 2. In microscopic examination, the protein layer formed by pre-rigor salt-soluble protein was. most stable and uniform. The protein layer formed by post-rigor salt-soluble protein was in the second place. But the protein layer formed by post-rigor water-soluble protein was almost disrupted. In electrophoretic separation, great difference was existed between the fraction of salt-soluble protein and water-soluble protein. 3. Emulsifying capacity was significantly effected by pH and salt-preblending (P$lt;.01). In pre-rigor condition, emulsifying capacity had no fixed tendency in increasing salt-preblending levels, but in post-rigor conditions, emulsifying capacity were significantly greater in salt-preblending levels of 2 and 3% than that of 0 and 1% (P$lt;.01). Though same concentrations of extracted protein, emulsifying capacity were quadratically increased in increasing pH levels (P$lt;.01). 4. Emulsion stability was significantly effected by pH and salt-preblending(P$lt;.01). Emulsion stability was quadratically increased in increasing pH levels (P$lt;.01). Emulsion stability was significantly increased in increasing salt-preblending levels (P$lt;.05) at pH 5, but salt-preblending had no effect at pH 7. 5. When rabbit muscle were added to porcine muscle at 30%, the emulsfying capacity of porcine muscle was significantly increased (P$lt;.05).
이경하(Kyung-Ha Lee),송인상(In-Sang Song),설지영(Ji-Young Sul),김지연(Ji-Yeon Kim),전광식(Kwang-Sik Chun),이상일(Sang-Il Lee),강대영(Dae-Young Kang),최송이(Song-I Choi),노승무(Seung-Moo Noh) 대한외과학회 2010 Annals of Surgical Treatment and Research(ASRT) Vol.78 No.6
Purpose: Gastrointestinal stromal tumors (GISTs) possess highly variable clinical behaviors and the study thereof is insufficient. There are no standard guidelines for diagnosis and treatment of GISTs, so it is difficult to predict recurrences and conduct appropriate treatments. Throughout the last 10 years of experiences with GIST patients, we have identified the variables predicting recurrences and classified the risk groups by NIH classification, Fletcher risk stratification and UICC TNM stage. Methods: From January 1998 to December 2007, 88 patients with pathologic confirm and surgical resection were diagnosed with GISTs. GISTs were diagnosed when the tumor had characteristic histologic features and confirmed positive by KIT, CD34, or PDGFRA. Results: The size, mitotic index, existence of symptoms, and origins of tumor correlate statistically with recurrence (0.002, <0.001, 0.027, 0.011). The NIH classification, Fletcher risk stratification and UICC TNM stage are correlated with recurrence (0.001, <0.001, <0.001) and 5 year disease free survival, statistically (0.009, <0.001, <0.001). Fifteen patients experienced recurrences. 14 patients were treated with imatinib, and 6 of them showed a response to the treatment. All 4 patients who had R1 resection did not survived due to the progression of the disease. Conclusion: The patients with large, high mitotic index, symptomatic, or extra-gastric tumor require strict surveillance. Also, patients with low risk must be under surveillance due to the possibility of recurrence. It is important to perform R0, en bloc resection. Although the imatinib is the treatment of choice with recurred or metastatic GISTs, the disease is likely to develop resistance, further studies on newly targeted therapy is in need.